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King Crab & Potato Salad

  • 45minutes
  • 330calories

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Source: www.eatingwell.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, C, P
MineralsCopper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 pound green beans, trimmed

  2. 1 1/2 pounds small red-skinned potatoes, cut into eighths

  3. 1 3/4 pounds cooked king crab legs, thawed if frozen (see Tip), meat removed and cut into 1-inch pieces

  4. 3 stalks celery, thinly sliced

  5. 6 radishes, halved and thinly sliced

  6. 1 small red onion, diced

  7. 1 clove garlic, crushed

  8. 3 tablespoons lemon juice

  9. 2 tablespoons white-wine vinegar

  10. 1 tablespoon Dijon mustard

  11. 5 tablespoons extra-virgin olive oil

  12. 2 tablespoons minced fresh basil

  13. 1/2 teaspoon salt

  14. 1/2 teaspoon freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to a boil. Add beans and cook until bright green, 2 to 3 minutes. Transfer to a colander using a slotted spoon; refresh under cold water.

  2. Add potatoes to the boiling water. Cook until tender when pierced with a fork, 8 to 10 minutes. Drain in a colander; refresh under cold water until room temperature.

  3. Toss the green beans and potatoes with crab, celery, radishes and onion in a large bowl.

  4. Whisk garlic, lemon juice, vinegar and mustard in a small bowl; slowly whisk in oil. Whisk in basil, salt and pepper. Discard the garlic; pour the dressing over the salad and toss to coat.

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